FR2644982A1 - PROCESS AND FERMENTATION CHAMBER FOR PROCESSING PULP PIECES AT A SIGNIFICANTLY EQUAL TEMPERATURE ON FLOORS LOCATED AT DIFFERENT HEIGHTS - Google Patents

Abstract

Process and fermentation chamber for the treatment of pieces of dough at a substantially equal temperature on stages located at different heights. Devices 11, 2 are provided for sending air supplied at constant temperature, from a common source 12, through at least two air supply orifices 13 arranged at different heights. In order to avoid the formation of several layers having different temperatures, heating or cooling devices 15 are provided which are arranged so that the air is sent, in the upper regions of the fermentation chamber, to a lower temperature than in lower regions.

Description

The invention relates to a method of treating dough rolls at a

  substantially equal temperazure in a fermentation chamber. on floors at different heights. are supplied with constant temperature air from a common source, at least one partial stream flowing into the chamber at a greater height than another, and a fermentation chamber for the execution of this process. The correct fermentation of pasta before cooking ex. An accurate temperature control, which is achieved by sending a circuit iron in the room

  Fermentation air brought to constant temperature.

  Since fermentation is an exothermic process and since, in spite of the insulation, a certain heat exchange between the fermentation chamber and the external atmosphere is inevitable, it can be established in the chamber. ferment, differences in temperature causing the warmer air to rise, while the colder air comes down. As a result, in the upper region of the fermentation chamber, a higher temperature is observed than in its lower region. In the case of high-fermentation, high-yielding fermentation chambers, this may adversely affect the desired temperature equilibrium in the fermentation chamber. While in the case of batch work, different temperatures of the fermentation chamber can be compensated up to a certain degree by different fermentation times, this is not possible in the case of fermentation chambers operated in continued. The invention is based on the fact that the inequalities in the fermentation of pieces of dough or patches leaving the fermentation chamber are essentially attributable to this influence and it is intended to provide a method and a

  ferment chamber to reduce these influences.

  To achieve this purpose, it is proposed according to the invention cue the partial flow that opens above is in-hole in the room at a lower temperature than the other and for this purpose, devices sedares heating or cooling is added to the air intake ports in such a way that the air coming out of the orifice situated above has a temperature lower than that of the air which

come out of the fear below.

  Admitting this air to a lower temperature at the top and a higher temperature at the bottom counteracts the reverse influence of convection and, as a result, leads to a more even distribution of temperature over the entire temperature. height of the fermentation chamber. This is also essential for obtaining a relative humidity equal to the whole height: indeed, if it is supposed that the absolute humidity of the atmosphere of the fermentation chamber is approximately constant, the humidity relative is dependent on temperature. Equal relative humidity is not only important for the state of the dough surface after the fermentation process, but it also determines the applicable relative humidity limit of the atmosphere of the fermentation chamber, which is decisive for its tower for the hygiene of the fermentation chamber, as well as for cooling costs. The invention makes it possible, even under unfavorable conditions, to limit to an order of magnitude of the C the maximum temperature differences

S in the fermentation chamber.

  During most of the year, it is generally necessary to bring heat to the air circuit of the fermentation chamber, since the temperature of the latter. which usually rises to 35-40 ° C, is well above the outside temperature. For this reason, it is often enough to equate exclusively a fermentation chamber of heating devices in the air circuit. In many cases, however, it may be necessary to alternately extract heat from the cooling air circuit, especially for summer work in warm climates and / or lower temperatures in the room. fermentation, for example being able to rise to 25'C in extreme cases. The invention is applicable both when the air circuit of the fermentation chamber is

  warmed up when it is cool.

  In general, there will be provided, at different heights in the fermentation chamber, orifices which are connected to a common feed pipe. According to the invention, heating or cooling elements can then be arranged in this conduit between the orifices. In general, these elements are provided in addition to a main heating or cooling device which is responsible for the heating of the circulating air stream, the heating elements or refrigerants provided in the duct serving simply to establish the invention the temperature difference of the

  partial currents introduced at different heights.

  It is expedient to provide a downflow direction in a heating element supply duct while an upward direction of flow is desirable when the supply duct is provided with cooling elements. For this reason, it may be advisable to provide, for the heated air and for the cooled air, different supply lines which are used in the future. Instead, it is also possible to connect switchable up and down

  Vertical supply duct has an air duct.

  On the other hand. the same device for extracting air from the fermentation chamber can be used for operation with heating and re-cooling. it is particularly advantageous for the air intake ports to be respectively attached in the steps to the return passages for transmissor belts. There is no provision for air supply, or only low air supply to the transport assemblies containing the patens. This allows the choice of a higher air velocity, so that the risk of having multiple layers at different temperatures in the chamber is further reduced. The separation of the return passages is propagated to the transport passages containing the dough by heat conduction, thus cue via the air extraction system, to which they are connected both. It is advantageous in this regard to use a fermentation chamber whose floors constitute a building unit arranged virtually free way in the room. the intermediate space between this unit of construction and em paroeis of the chamber constituting the air extraction device, which may even be passable. Finally, it is advantageous in this regard that the air supply ducts are made to serve at the same time as support

for the floors.

  The invention is e: xpliquee below in more detail with reference to the drawing which represents an advantageous embodiment in a schematic view

in cross section.

  Inside the fermentation chamber delimited by the walls 1 is a building unit which is formed of several floors and which is supported by uprights 2, 3, several of which are provided on each side of the unit. of construction which extends in length perpendicular to the plane of the drawing. Each stage consists of a transport tunnel 4 which contains a conveyor belt 5 intended to receive the product 6 subjected to fermentation, and a return tunnel 7

  for the lower strand 8 of the same conveyor belt.

  The direction of movement of the conveyor belts 5, 8 is perpendicular to the plane of the drawing. Laterally, the% unnels 4,? conveniently open on the intermediate spaces 9, 10 which are passable between the building unit and the walls 1 of the chamber; if desired, they can also be entirely or

partially firm.

  The amount 2 is represented in the drawing as a feed duct for the constant temperature air that can be supplied from the heat-up unit 12 by means of a blower indicated in FIG. 11. On each side of the building unit forming the floors, several uprights can be made, in the manner of the upright 2, in the form of supply ducts, the latter being conveniently arranged alternately in the longitudinal direction. Through orifices 13, they direct the air, as indicated by fizzes, into the passages? from which this air reaches the intermediate spaces 9, 10 which serve as collectors and from which the air is extracted at 14 to be brought back into the temperature setting unit 12. It goes without saying that the circulation of the air is represented purely schematically and that it can for example be expected. for the extraction of air from the intermediate spaces 9, 10, several extraction points 14 which are arranged in a favorable manner for the desired circulation conditions. For example, several of these may be provided along the length and height of the chamber, as well as both

ribs of this one.

  Within the confinement of love 2, he is seen. in the intervals between the orifices i3, heating elements 15 each of which heats the current par-te !, which continues its path from one orifice to the next or the following, above the temperature reached up to-i by this current narti . While the air coming from the highest chamber comes out into the chamber at the temperature it was brought by the temperature unit, the temperature of the air coming out of the room. Calf of each next opening downwards becomes somewhat more severe. The power of the heating elements 15 is chosen such that a uniformly gradual elevation of temperature results which avoids the formation of several layers at different temperatures which would otherwise occur by convection. The appropriate values can be easily determined by tests. Instead, automatic regulation may be provided, the temperature being measured in the lowest region and the highest region of the chamber and the heating power of the elements being adjusted in such a way that both temperatures

be equal.

  The system can be used both in the case of heating and cooling in the heating unit 12, provided that it is true that heating elements are used in both cases. the inlet of the supply duct 12, so that the air exits, in the inner region of the fermentation chamber, has a

  higher temperature than in the upper region.

  It is then possible to use the same supply ducts 2 and the same heating elements 15, as well for operation with heating as for operation.

with cooling.

  When preferred. in case of operation with cooling, also use refrigerating elements in the supply duct, the air must be brought to the temperature traveled by mounting the supply duct, so that the air takes a decreasing temperature. during his journey from the bottom up. In this case, the system is modfied accordingly with respect to the form of

represented.

264,498?

Claims (3)

CLAIMS - Process for treating pieces of dough at a substantially equal temperazure in a fermentation chamber. on floors at different heights and supplied with constant air from a common source, at least one current flowing into the chamber at one more height than another, characterized in this way by Partial stress which opens above is introduced into the chamber at a lower temperature than the other. P.- Fermentation chamber for the treatment of mor.-pate waters at a temperature substantially equal ã on stages of different heights, comprising insensitive (11, 2) to send air brought to constant temperature, from a common source t12), through at least two air supply ports (13) at different heights, characterized in that senare heating or cooling devices (15) are associated with the supply ports in air (13) so that the air coming out of the above orifice has a lower temperature than the air coming out of the lower orifice.   3. Fermentation chamber according to claim 2, characterized in that a plurality of orifices (13) are provided at different heights of a supply duct (2), and in that the heating elements are coolers (15) are arranged in the duct (2> between the orifices (13).   4. Fermentation chamber according to claim 3, characterized by a downward direction of the current in a supply duct team of heating elements and by an upward direction of the current in a conduit.   feeding equipped with rezrigerants elements.   5.- Fermentation chamber according to one cuelconoue   Claims 2 to 4. characterized in that it is   equipped with supply ducts (2.> alternatively used for fresh air and for cooled air, as well as a single extraction system). of air (9, 10, 14).   5.- Fermentation chamber according to any one   Claims 2 to 5, characterized in that   at least some ducts (2) are in the form of   this hollow supports for the floors of the room.